Step 1: Coat the pork with the corn starch. Shake off excess. Meanwhile, in a large frying pan over medium heat, add 1/4 cup of olive oil and let heat.

Step 2: In a large bowl, crack the eggs. Add a splash of water and whisk to mix. In batches, add the coated porkand then add to the hot frying pan.

Step 3: While the pork cooks, make your sauce. In a bowl mix together the sugar, ketchup, vinegar, garlic powder and soy sauce. Step 4: Flip the pork and continue to cook on the other side. Add 3/4 of the sauce and continue to the pork for another 20 minutes (with a total cooking time of 35-40 minutes). Reserve the remaining sauce for the stir fry.

Step 5: While the pork continues to cook, make your stir fry. In a separate frying pan over medium heat, add 2 tbsp of olive oil. Let it heat up then add the onion first. Season with salt and pepper and saute for 2-3 minutes. Add the celery, bell peppers and edamame beans and mix around, and saute for 4-5 minutes. Add the garlic
and saute for 1 minute. Now place the reserved 1/4 cup of sauce and
combine with the vegetables.

To serve, on a plate place some white rice, stir fry and the pork. ENJOY!